Description

These Mozzarella Stuffed Spinach Meatballs are juicy, cheesy, low-carb, and bursting with flavor — the ultimate easy keto dinner everyone will love!

Introduction

If you’re craving something comforting, cheesy, and packed with protein — without breaking your low-carb lifestyle — these Mozzarella Stuffed Spinach Meatballs are about to become your new favorite weeknight recipe. Imagine biting into a juicy, tender meatball only to discover a melted mozzarella center that stretches with every bite. Add the earthy flavor of spinach, Italian herbs, and a rich marinara sauce, and you’ve got a restaurant-quality dish made right in your own kitchen.

This recipe is perfect for keto, low-carb, gluten-free eaters, or anyone who simply loves a cheesy comfort meal. These meatballs are incredibly satisfying, yet surprisingly healthy. The spinach adds nutrients and keeps the meatballs moist, while the melted mozzarella gives them that irresistible “wow” factor. It’s the kind of dish that makes you feel good about eating well, without sacrificing flavor or indulgence.

Whether you’re meal prepping for the week, feeding a hungry family, or looking for an impressive dinner-party dish, these stuffed keto meatballs check every box. They’re easy, fun to make, and loaded with bold flavors, melty cheese, and a tender texture that beats anything store-bought.

This is comfort food — keto-style. 😍

⭐ Recipe Equipment

To prepare the perfect mozzarella-stuffed meatballs, you’ll need:

• Large mixing bowl
• Baking dish or sheet pan
• Parchment paper
• Cutting board & knife
• Small bowl
• Measuring spoons & cups
• Nonstick skillet (if browning before baking)
• Food gloves (optional but helpful for rolling meatballs)

📊 Recipe Stat Sheet (Quick View)

Category	Details
Prep Time	15 minutes
Cook Time	20–25 minutes
Total Time	35–40 minutes
Serving Size	3 meatballs
Servings	4–5
Difficulty Level	Easy
Diet Type	Keto / Low-Carb / Gluten-Free

📝 Ingredients

For the Meatballs

• 1 lb ground beef (85–90% lean)
• 1 cup fresh chopped spinach
• 1 large egg
• ¼ cup grated Parmesan
• 1 tbsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp almond flour (optional, for binding)

For the Mozzarella Filling

• 10–12 small mozzarella cubes or mini mozzarella balls (bocconcini)

For Serving

• 1 cup sugar-free marinara sauce
• Fresh parsley or basil for garnish

🔎 Ingredient Notes

• Ground Beef: Higher fat meat produces juicier meatballs, but use lean beef if you prefer a lighter version.
• Spinach: Fresh is best, but frozen spinach works if fully drained and squeezed dry.
• Mozzarella: Low-moisture mozzarella cubes melt beautifully without leaking. Fresh mozzarella pearls work too.
• Almond Flour: Helps bind the meatballs but is optional if your mixture already feels firm.
• Marinara: Choose a keto-friendly, sugar-free brand like Rao’s for the best flavor.

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Filling

Cut your mozzarella into bite-size cubes (about ½–1 inch). Pat dry with a paper towel to prevent excess moisture. Set aside.

Step 2: Make the Meat Mixture

In a large bowl, combine ground beef, chopped spinach, egg, Parmesan, almond flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Use your hands to mix gently until everything is evenly incorporated.

The mixture should feel soft but not sticky. If it’s too wet, add a small spoonful of almond flour.

Step 3: Form the Meatballs

Scoop out a portion of the meat mixture (about golf-ball size). Flatten it slightly in your palm and place one mozzarella cube in the center. Fold the meat around the cheese, rolling into a smooth ball. Make sure the mozzarella is fully covered to avoid leakage.

Repeat until all meatballs are formed.

Step 4: Cook the Meatballs

Option 1 – Bake (Easy & Cleanest):
Place meatballs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20–25 minutes until golden and cooked through.

Option 2 – Pan-Sear + Bake (Most Flavorful):
Heat a skillet with a little olive oil. Brown meatballs on all sides for 2–3 minutes, then transfer to a baking dish and bake at 400°F for 15 minutes.

Step 5: Add Marinara & Serve

Warm your marinara sauce in a small saucepan. Once the meatballs are fully cooked, plate them and spoon marinara over the top. Garnish with parsley or basil and enjoy the cheesy stretch when you cut into them! 🤤

💡 Pro Tips & Variations

• Use ground turkey for a lighter, high-protein version.
• Add red pepper flakes for a little heat.
• Swap spinach for kale if you prefer a more rustic texture.
• Make them extra cheesy by adding shredded mozzarella to the meat mixture.
• Use an air fryer at 375°F for 12–14 minutes for crispier edges.
• Meal prep friendly: These freeze wonderfully and reheat perfectly.

🍽️ Serving Suggestions

Serve your Mozzarella Stuffed Spinach Meatballs with:

• Zucchini noodles or spaghetti squash
• Cauliflower mash
• Keto garlic bread
• A simple side salad
• Low-carb roasted veggies

They’re also perfect as an appetizer or party snack.

🧊 Storage Information

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze uncooked or cooked meatballs for up to 2 months.
• Reheat: Oven or air fryer for best results. Microwave works but may soften the cheese texture.

📌 Nutrition Facts (Per Serving – 3 Meatballs)

• Calories: 310
• Fat: 20g
• Carbs: 3g net
• Protein: 26g

(Values may vary based on marinara and mozzarella used.)

These Mozzarella Stuffed Spinach Meatballs are everything you want in a healthy comfort meal — cheesy, juicy, flavorful, and incredibly satisfying. Whether you’re cooking for yourself or feeding a family, this keto-friendly recipe is sure to impress. Try it out and let me know in the comments how much you loved that melty mozzarella center! 💚🍽️